Beef Chilli con Carne

Beef Chilli Con Carne recipe - The Cooks Pantry


Michael Weldon


  • 800g Coles chuck casserole steak, cut into 2cm cubes
  • 1 brown onion, diced
  • 2 Garlic cloves, chopped
  • 2 Star Anise
  • 2tbs Smoked Paprika
  • 1tbs Cumin
  • 1tbs Coriander powder
  • 1 tsp KEENs Chilli Blend
  • 1 cup Massel Beef Stock
  • 1 tin of Ardmona diced tomatoes
  • 1 tin of Kidney beans
  • Salt
  • Cobram Extra Virgin Olive Oil

Serve/ Garnish

  • Coriander sprigs
  • Sour Cream
  • Jalapenos
  • Brown rice


  • Roughly dice beef into 2-3cm cubes.  On a high heat, pour olive oil into a saucepan and caramelise the beef. Sprinkle with salt.
  • Throw in the diced onion and chopped garlic and stir to get a nice brown colour.  Add star anise, coriander powder, smoked paprika and KEENs chilli blend (as desired) and toast for a minute. Then add beef stock, enough to cover your beef.  Scrape any caramelised meat at the bottom of the saucepan with a wooden spoon.  Add tin of tomatoes and stir through.  Sprinkle salt.
  • The fun part – you choose! Option 1: Cook in the oven at 140C for 1-2 hours. Option 2: Leave the stove on a low heat, stirring every 20 minutes for an hour.  Option 3: Allow it to cook in a slow cooker for 1-2 hrs.  Whatever the option, it’s ready when the meat is nicely falling apart.
  • Place saucepan back on the stove and stir in can of kidney beans. Stir to heat through the beans and reduce heat as desired.
  • To serve, place Chilli Con Carne over a bowl of brown rice and garnish with Jalapenos, coriander sprigs and sour cream.
  • Remember, you can serve and garnish with whatever you like – choose your own adventure!

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